- 40g Sugar Syrup
- 140ml Espresso Coffee
- 100ml Almond Liqueur
- 40ml Marsala Wine (If you have it, leave out if you don’t)
- Ice Cubes
Sugar Syrup (makes approx 370g)
- 250g Caster Sugar
- 125ml Water
We have a long surname to pronounce “Strazzanti”, taken from our fathers side it originates from the small town in central Sicily, Barrafranca. It’s a common name there and you are sure to bump into lots of other Strazzanti’s but who you are no way related to you.
We created this cocktail, ‘The Strazzatini’ whilst on holiday in Sicily in August 2021. We were having our after dinner digestivo with an espresso martini and we were talking about how many versions of our surname we have heard mispronounced over the years growing up. It can be a challenging name to pronounce so we have heard them all, the most common though being Strazzatini and there we had our eureka moment… Let’s create our version of our favourite cocktail, the espresso martini and name it after our favourite mispronounced surname STRAZZATINI.
To start, make the sugar syrup in advance by bringing to the boil the water and caster sugar in a saucepan. Make sure to dissolve all the sugar otherwise it will create sugar crystals once cooled. Leave the syrup to thoroughly cool.
Tip* We make a bigger batch of sugar syrup, using the recipe indicated and keep it in a glass jar or bottle stored in the fridge. This way it is always on hand for when we want to make this cocktail.
Using a cocktail shaker, fill half the shaker with ice cubes and add in the ingredients for only half the Strazzatini recipe as the full recipe will be too much for the cocktail shaker.
Shake the cocktail mix vigorously over the ice and pour into your favourite coupe glass. Repeat the process for the other half of the recipe.
Tip* This full Strazzatini recipe can be made up in batches and kept in the fridge for up to 1 week. Ideal for when you have guests over.
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